Cucumber Onion Salad with Vinegar
Crisp cucumbers and sliced onion in a sweet-tangy vinegar dressing. A simple, refreshing summer side dish that gets better the longer it chills.
Servings 10
Calories 160kcal
Ingredients
- 1 1/2 pounds thinly sliced cucumbers
- 1/2 cup thinly sliced onion
- 1 cup sugar
- 1 cup white vinegar
- 1 teaspoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place sliced cucumbers and onions into a bowl.
- In another bowl, whisk sugar, vinegar, vegetable oil, salt, and pepper to combine.
- Pour the dressing over the cucumbers and onions.
- Refrigerate a couple of hours before serving.
Video
Recipe Tips
- If you are using garden cucumbers that are very moist, you can draw out excess moisture before dressing. Slice the cucumbers, toss them lightly with salt, and let them sit in a colander for 20 to 30 minutes. Rinse, pat dry, then proceed with the recipe. This step is optional but helps the dressing cling to the cucumbers instead of becoming diluted.
- Add sugar gradually rather than all at once and taste as you go. The right balance depends on the acidity of your particular vinegar and personal preference.
- The salad will release some liquid as it sits in the refrigerator. This is normal and is part of the pickling process. Drain the excess before serving if you prefer a drier texture, or leave it if you want the cucumbers well-saturated with dressing.
Nutrition
Calories: 160kcal | Carbohydrates: 36g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 198mg | Potassium: 170mg | Fiber: 0g | Sugar: 35g | Vitamin A: 80IU | Vitamin C: 4.3mg | Calcium: 21mg | Iron: 0.3mg
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